SUSAN SAM - Caribbean Cookbook

CARIBBEAN COOKBOOK

SUSAN SAM

Copyright 2020 @

SUSAN SAM License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting an misunderstanding any part of this Book.

TABLE OF CONTENTS

Acapulco Jicama Salad Brown Lentil Salad Caribbean Jerk Pork Roast

Caribbean Pork With Pineapple Salsa CARIBBEAN CHICKEN CARIBBEAN SALAD PLATTER

Jamaican Beef Patties JAMAICAN OXTAILS

Paella Panamanian Style

PORK CHOPS WITH BANANAS AND BACON

Jamaican Cole Slaw Eggs Havana Style

CARIBBEAN BANANA DESSERT

C aribbean Grouper With Mango, Pear And Avocado Salad

CRABS CARRIBBEAN-STYLE

Curry Mutton or Goat

Carribean-Style Seafood Chowder

Creole Green Beans In Mustard Vinaigrette Jamaican Jerk Chicken With Pineapple Salsa Jambalaya (Cajun Rice & Seafood Pottage)

Jerk Chicken Fajitas With Papaya-Pineapple Salsa Leeks In Creole Vinaigrette

Mozzarella Salad Mustard Vinaigrette Orange & Radish Salad Pepper Salad

Potato-Pepper Salad

Rajma-Chana Dressing

Rajma-Chana Salat (Chick-Pea & Bean Salad) Trinidad Congo Pepper Salsa

Photo By:

" Designed by KamranAydinov / Freepik"

INTRODUCTION

C aribbean menu is some fusion of African- American, Creole, Cajun, Amerindian, European, Latin North American, Indian/South Asian, Central section Eastern, and China country. In addition, the population has generated styles that are unique to the region. Information that are regular in numerous islands food are grain, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, great potatoes, coconut, and some of the several meats which might be locally offered. A characteristic seasoning is definitely a green herb-and-oil-based marinade.

1. Acapulco Jicama Salad

Ingredients

1/4 c cilantro,minced 2 T lime juice

2 T white wine vinegar 2 T oil

1/2 t kosher salt 1/4 t pepper

3 oranges peeled,and sliced into 1/4" - thick 1 avocado peeled,pitted, and sliced -into 1"

1 sm jicama and sliced into 1/2",Peeled -cubes 18 red-leaf lettuce leaves wash,dry, and tear into

pieces

Directions

Beat together cilantro, lime green juice (or if you have to lemon juice), vinegar, oil, sodium, and pepper. Marinate orange slices, avocado, and jicama in lime-cilantro vinaigrette for half of one hour. Organize lettuce on perfectly chilled salad plates.

Remove orange, avocado, and jicama from dressing make on member of the lettuce family.

1. Brown Lentil Salad

Ingredients

1 pk dried lentils,(12 oz) 1 onion,diced

3 cloves garlic,diced

4 c water

1 T parsley,Dried

1 t oregano,Dried

1 t basil,Dried

1/4 c red wine vinegar 1/2 c oil

1 t kosher salt

Directions

Inside a 2-quart saucepan, combine lentils, red onion, garlic, the drinking water, parsley, oregano, and basil. Provide a boil. Reduce temperature to simmer and cook for 25 to half an hour. Serve into serving bowl to cool. In a normal size dish whisk vinegar, essential oil, and salt. Put mixture over lentils and mix well. Chill one hour.

1. Caribbean Jerk Pork Roast

Ingredients

3 lb boneless pork loin roast 1 T onion,Dried

1 T onion powder 2 t thyme,Crushed

2 t salt

1 t allspice,Ground 1/2 t nutmeg,Ground

1/2 t cinnamon,Ground 2 t sugar

1 t black pepper 1 t red pepper

Directions

Dab roast with paper toweling. Blend seasonings and rub equally over pork beef roasts. Place in superficial pan and beef roasts at 350 intended for 45-60 mins., till internal temp subscribes 1550.

Remove from oven, let relax 10 mins. (temp will rise 5 degrees after resting). Slice and serve, or awesome slightly, slice and wrap well to refrigerate.

1. Caribbean Pork With Pineapple Salsa

Ingredients

1 two 8-ounce cans

1 juice-packed pineapple 1 andchunks, Drained 1 coarsely,Chopped

1 red onionfinely,Chopped 1 tomato, Chopped

1/4 c fresh lime juice

1/4 c fresh cilantro or,Chopped 1 parsley

2 T honey

1 lb well-trimmed boneless pork 1 chops

1 t paprika

1 t ginger,Ground

1 t allspice,Ground

1 t cinnamon 3/4 t salt

2 t vegetable oil

Directions

Inside a medium dish, blend the pineapple, onion, tomato, lime green juice (or in the event that you have lemon juice), cilantro, and honey. Place aside. Place the pork between two sheets of waxed paper and, with the toned aspect of a tiny frying pan or meat pounder, pound the chicken to a 1/8-inch thickness. Within a strong plastic handbag, blend the paprika, ginger, allspice, cinnamon, and salt. Add the pork toward the bag, putting it to the coat.

In a huge nonstick frying pan, heat the essential oil until hot yet not smoking cigarettes more than medium heat. Add the pork cutlets and cook till browned and prepared through, about three or more minutes per aspect. Divide the chicken cutlets among four plates and provide them with the pineapple salsa.

1. CARIBBEAN CHICKEN

Ingredients

3 Broiler-fryers chickens;

-(about 2 lb each), cut in -half Salt and pepper to taste

1 c Butter or margarine 1/3 c Lemon or lime juice

1 tb Italian seasoning; crushed 2 1/2 ts Salt

2 Garlic cloves; crushed 3/4 ts Dry mustard

1/4 ts Coarse black pepper 1 1/2 c Orange marmalade 3 tb Lemon or lime juice

3 tb Butter or margarine

Directions

In a little saucepan, dissolve 1 cup butter over low warmth, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 tsp sodium, garlic, dried out mustard, and 0.25 teaspoon pepper. Sprinkle each side of chicken halves gently with salt and pepper. Place poultry on grill pores and skin side up; clean with herb butter.

Grill about four to 5 ins from medium black coals until chicken is usually tender, about 1 hour. Baste regularly, turn chicken sometimes.

Meanwhile, mix marmalade with 3 tablespoons " lemon inch or lime juice and 3 tablespoons butter in saucepan.

Heat, stirring continuously until melted. Regarding four minutes prior to chicken is completed, clean a few of the marmalade combination on each poultry half to glaze over; barbeque grill about 1 minute.

Turn chicken; clean with remaining marmalade mixture; grill for 1 more minute. Makes 6 portions.